This makes a delicious creamy vegetarian pasta salad without the saturated fat and calories. 

Ingredients (choose organic ingredients):

  • 8 ounces (2 cups) uncooked dry pasta (quinoa, rice or wheat)
  • 2 cups baby spinach, packed, then chopped
  • 1 cup cooked organic chic peas (or canned and rinsed)
  • ½ cup sun-dried tomatoes, julienned
  • 1/2 teaspoon garlic, minced (optional)
  • ½ cup kalamata olives, chopped (optional)

Cream sauce:

  • ½ cup non-fat plain Greek yogurt
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 tablespoon milk
  • 2 teaspoons extra virgin olive oil
  • Sea salt and freshly ground black pepper, to taste
  1. Place spinach in a large mixing bowl. Prepare pasta according to package directions and pour drained hot pasta over the spinach. Stir in chic peas, sun-dried tomatoes, garlic (optional) and olives.
  2. In separate bowl, thoroughly whisk Greek yogurt, Parmesan cheese, milk, olive oil, salt and pepper.
  3. Pour sauce over pasta and stir well to coat. Serves 4.

Nutrition Facts per serving (with olives and without added salt): 310 calories, 7.6 grams fat, 48 mg cholesterol, 375 mg sodium, 234 mg potassium, 47 grams carbs, 14 grams protein, high in calcium, vitamins A, C and iron.